Enjoy a warm, satisfying bowl of vegetable soup paired with crispy homemade croutons. This soup is packed with vegetables and flavor, and the croutons add a delightful crunch.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
For the Soup:
- Onion: 1, chopped
- Olive Oil: For sautéing
- Celery Stalk: 1, chopped
- Carrot: 1, chopped
- Red Bell Pepper: 1, chopped
- Green Bell Pepper: 1, chopped
- Garlic Cloves: 2, minced
- Potatoes: 3, peeled and diced
- Flour: 2 tablespoons
- Vegetable Broth: 200ml (1 cup) + 1.5 liters (7 cups) additional
- Salt: To taste
- Black Pepper: To taste
- Noodles: 100 grams (1/2 cup)
- Dried Parsley: To taste
- Bay Leaves: 2
- Fresh Parsley: For garnish
For the Croutons:
- Bread: 3 slices, cubed
- Olive Oil: For drizzling
- Salt: To taste
- Red Pepper: Optional, to taste
- Dried Garlic: To taste
Instructions
- Prepare the Vegetables:
- Heat olive oil in a large pot over low heat.
- Sauté the onion, celery, carrot, red bell pepper, green bell pepper, and minced garlic for about 10 minutes or until softened.
- Cook the Potatoes:
- Add the diced potatoes to the pot and stir well.
- Add Flour and Broth:
- Sprinkle the flour over the vegetables, mixing until there are no lumps.
- Pour in 200ml (1 cup) of vegetable broth and stir until well combined.
- Add the remaining 1.5 liters (7 cups) of vegetable broth and mix well.
- Simmer the Soup:
- Cover the pot with a lid and let the soup simmer for 10 minutes.
- Season and Cook Noodles:
- Season with salt, black pepper, dried parsley, and add the bay leaves.
- Add the noodles to the soup, cover, and cook for another 15 minutes or until the noodles are tender.
- Finish the Soup:
- Remove bay leaves before serving.
- Garnish with fresh parsley.
For the Croutons:
- Preheat Oven:
- Set your oven to 180°C (350°F).
- Season the Bread:
- Place the bread cubes on a baking sheet.
- Drizzle with olive oil and toss to coat evenly.
- Sprinkle with salt, red pepper (if using), and dried garlic. Toss again to distribute seasoning.
- Bake Croutons:
- Spread the seasoned bread cubes in a single layer on the baking sheet.
- Bake for about 10 minutes or until golden brown and crispy.
- Let cool slightly before serving.
Serving Suggestions
- Serve the vegetable soup hot with a generous handful of homemade croutons on top.
Storage Tips
- Soup: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove until warmed through.
- Croutons: Store in an airtight container at room temperature for up to 1 week.
Why You’ll Love This Recipe
This hearty vegetable soup is packed with wholesome ingredients and is perfect for a comforting meal. The addition of homemade croutons provides a delightful crunch and extra flavor. It’s an easy and satisfying dish that’s sure to become a family favorite!
FAQ
Can I use other types of vegetables?
Yes, feel free to substitute with other vegetables like zucchini or green beans based on your preference.
What can I use instead of noodles?
You can use rice, or small pasta shapes if you prefer.
How can I make the soup spicier?
Add a pinch of cayenne pepper or some hot sauce to taste.
Can I freeze the soup?
Yes, you can freeze the soup for up to 2 months. Let it cool completely before transferring to freezer-safe containers.
How do I make gluten-free croutons?
Use gluten-free bread and follow the same seasoning and baking steps.
What herbs can I use in place of dried parsley?
You can use fresh parsley or other herbs like thyme or basil for a different flavor.
Can I make this soup in a slow cooker?
Yes, add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
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Can I omit the flour?
Yes, omitting the flour will result in a thinner soup, but it will still be delicious.
What’s a good way to add protein to this soup?
Consider adding cooked beans or lentils for extra protein.
How can I adjust the soup’s thickness?
Blend part of the soup with an immersion blender or add more broth to reach your desired consistency.